Mama Chiarello's Stuffed Eggplant Recipe -
Mama Chiarello's Stuffed Eggplant Recipe

Mama Chiarello's Stuffed Eggplant

Recipe by  

"In this Italian-inspired dish, eggplant halves are filled with a savory mixture of browned beef, bell pepper, fresh herbs, cheese and bread crumbs, then topped with tomatoes and more cheese and baked until tender."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins

    1 hr 20 mins


  1. Heat oven to 350 degrees F.
  2. Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Chop eggplant that has been scooped out of the inside; place in saucepan, cover with water and boil until very soft, 10 to 12 minutes.
  3. Meanwhile, in a medium saute pan, heat 1 tablespoon of the olive oil over medium heat. Salt and pepper the beef. Add the seasoned ground beef to the pan, and saute until all of its liquid is evaporated and the beef begins to brown slightly. Let cool briefly, and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat, add the remaining 2 tablespoons olive oil, and saute the onion, pepper and garlic together in the oil.
  4. In a bowl, mix together the cooked eggplant, vegetables, beef, herbs, 1 cup of the cheese, 1/4 cup of the bread crumbs and the egg. Fill the scooped-out eggplant halves with this mixture, dividing it evenly between the two halves.
  5. Top with chopped tomatoes, the remaining 1/4 cup cheese, remaining 1/4 cup bread crumbs, and season with salt and pepper. Place on an oiled oven tray or baking dish, and bake for 50 minutes. Let cool briefly; slice widthwise and serve.
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  • Recipe created by Michael Chiarello for Progresso. Copyright 2010 Michael Chiarello.

Reviews More Reviews

Most Helpful Positive Review
Jan 18, 2011

AMAZINGLY DELICIOUS!!!! I made a few changes to this recipe just to keep it extra healthy. I used ground turkey in place of the beef, I used fine oat bran, instead of panko, egg white instead of the egg with the yolk, and I used Veggie Italian cheese blend over the top and Veggie sprinkled parm cheese. It was so good, My husband absolutely loved it! He wants to try this same recipe in a Portabella mushroom next time.

Most Helpful Critical Review
Sep 28, 2013

Honestly, the house smelled DIVINE while making this recipe. I had really big hopes, but was severely disappointed. The Hubbs liked it but didn't give his normal rave reviews over one of my meals. For me, the texture was the deal-breaker. I absolutely LOATHE "mushy" and this - though cooked completely as directed with no variatioin - was way too mushy. Then again, I'm the person who won't eat the stuffing from within the Thanksgiving turkey, because I don't like the soft texture. The flavor was great, the house smelled great, the eggplant "shell" was delicious. If I could have cooked the filling separately and/or had it set up more firmly, I'd have loved it. As it is, I definitely will NOT be making this recipe again.


14 Ratings

Aug 08, 2011

Good! There is certainly no reason to dirty as many pans as the instructions tell you to. I sauteed the ground beef with garlic/red pepper (skipped the onion), drained and set aside. Added the chopped eggplant and some chopped mushrooms to the same pan and sauteed in a little olive oil. Then mixed it all together along with the egg, cheese, Panko, herbs, etc. Loved the Panko on top. I think I'll make this again with Italian sausage sometime. Thanks :)

Nov 09, 2010

I literally just finish eating this creation, Im still soaking in the enjoyment of this meal. Very delicious. Not only is the meal great but the recipe is easy to follow and very discriptive. Definetly going to keep this one in the family recipe box.

Nov 17, 2010

Enjoyed this recipe alot ! Substituted romano cheese with parm. Also added a little shredded cheddar to the top over the last 10 mins of baking time. Will make this again for sure, but may add a little less bread crumbs next time !

Feb 13, 2013

I used ground turkey and added some chopped mushroom to the stuffing, and also used blue cheese in the stuffing as well. It was absolutely delicious! I've never liked eggplant but I'm glad I gave it another try.

Sep 26, 2011

I just finished my meal, and it was absolutely delicious. I followed the recipe as is, I only left out the basil and parsley because I didn't have any. It is definitely a keeper!

Nov 17, 2014

This was wonderful! Just left out the pepper and used mozzarella/Parmesan mix so I wouldn't have to go to the store.


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  • Calories
  • 547 kcal
  • 27%
  • Carbohydrates
  • 36.3 g
  • 12%
  • Cholesterol
  • 119 mg
  • 40%
  • Fat
  • 33.1 g
  • 51%
  • Fiber
  • 6.4 g
  • 26%
  • Protein
  • 27.9 g
  • 56%
  • Sodium
  • 1164 mg
  • 47%

* Percent Daily Values are based on a 2,000 calorie diet.

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